Menu Plan for the week of May 10, 2013: Saturday's Recipes

This is a a easy spring oven dinner..... You can relax while it roasts. Do the potatoes on the same baking sheet as the chicken.

Asparagus GratinPreparation and cooking time: 30 minutesQuickly blanched asparagus are finished in the oven with a light cheese sauce. Can be made ahead and baked at the last minute and easily doubled or tripled for a buffet or party. I put them in small, individual casseroles.

Trim asparagus, trim to fit baking dish if needed. Bring a medium pan of water to boil and blanch the asparagus for 3 minutes, 4 minutes if very thick. Drain and rinse with cold water.
In a small saucepan, melt butter. Add flour and cook, stirring with a whisk or fork. Slowly add milk, stirring constantly until you have a thick sauce. Stir in mustard. Remove from heat and add cheese, stirring well.To finish: Arrange asparagus in 1 or 2 baking dishes, just large enough to hold the asparagus. Spoon the cheese sauce over the top, sprinkle with paprika and bake, 400F (200C) for 10 minutes, until the sauce is browned and bubbly. Remove and serve.

Chicken Breasts Stuffed with Ham, Spinach, Cheese Time: 40 minutesThese are easy to make: slice a pocket, fill and tie. They're baked with a drizzle of olive oil to make a crunchy crust. I snipped the string in a few places to make it easier to remove but left it on when serving: they looked nicer! Get breasts that are on the large side.

With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. Make the cut on the 'straight' edge of the breast. You should have a pocket the shape of the breast with 1/3 inch of 'uncut' chicken around 3 sides.
Slice the Prosciutto and cheese to fit inside. You will have 2 or 3 layers of Prosciutto, 1 or 2 of cheese, then the spinach on top of the cheese. Wrap the entire breast with kitchen string to hold it together - and keep as much cheese inside as possible.
Lightly whisk egg and put into a shallow bowl or deep plate. Mix bread crumbs and Parmesan and put on to another plate. Lightly oil the center of a baking sheet, a large enough place for both breasts with an inch or 2 in between. Dip the tied breasts into the egg, coating all sides, then into the crumbs, coating all sides (use your fingers). Lay on the oiled sheet. Drizzle the tops with the rest of the oil and bake, 400F (200C) for 30 minutes, until the crust is golden and the chicken done. Remove, snip the string in a few places, and serve.

New Potato 'Oven Fries' Preparation and cooking time: 35 minutes New potatoes are about the size of walnuts (or golf balls). They are great braised or roasted whole, but get wonderfully crunchy with creamy interiors when cut in half and baked like 'Fries'.

10 - 15 new potatoes enough for two people
1 tbs olive oil
1 tsp paprika
1 tsp thyme
salt and pepper sea salt if you have it

Cut potatoes in half. Put oil, paprika and thyme into a large bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes, cut side down, on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 15 minutes. Remove pan, turn potatoes cut side up (resting on their little round bottoms). Return to oven and roast another 15 minutes. When done remove from pan, sprinkle lightly with salt. Serve.

Southwestern LentilsPreparation and cooking time:40 minutes I had something similar to this in a restaurant in San Antonio, Texas. I don't remember the name, and I never got the recipe. This is as close as I get to a return trip. Make them as hot as you like. I use the tiny, green lentils de Puy, but you can use the larger brown ones. Do not use the red ones, they get too mushy..

Cook the lentils in water and stock according to package directions until done. Drain if needed.
Finely chop onion, pepper. Mince garlic. Cut tomatoes into quarters. Heat oil in medium skillet over medium heat. When hot add chili powder and sauté for 1 minute, stirring constantly - this releases more flavors. Add onion, garlic and sauté a few minutes. Add red pepper, sauté another few minutes, then add tomatoes. Turn heat down to very low and sauté, uncovered, until all vegetables are very tender, stirring occasionally - about 15 minutes.
Add lentils, drained chilis and stir to combine. Taste. This is where I stop but you may add more chili powder, chilies or hot sauce to taste. Cover and let simmer over low heat for 5 minutes to let flavors meld. Serve.